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To provide direction, support and leadership in the coordination of catering picking and packing services, supervise the dining room and the staff and ensure that food hygiene legislation and policies and procedures are adhered to.
6.Through liaison with management ensure that all services are fully staffed including provision for holiday cover, where necessary within agreed labour budget.
7.Measure performance of staff under your supervision against their job description and agree with manager any remedial action required.
8.To take overall responsibility for the catering department out of hours including the staff dining room ensuring appropriate levels of staffing are present and being responsible for cash handling procedures in the absence of the dining room supervisor.
1.Adhere to cleaning schedules and ensure the correct use of all cleaning materials and protective clothing provided. Ensure good standards of hygiene are observed and maintained at all times in accordance with the Food Hygiene Codes of Practice. All instances of contamination and/or pest infestation to be appropriately reported. All Health and Safety policies are to be adhered to at all times.
2.Monitor effective use of the Food Safety Management System.
3.Through use of a detailed cleaning schedule ensure that all areas and equipment are kept in a hygienic and safe condition.
4.Record all accidents and report any hygiene, health and safety hazards to ensure safety of staff and customers.
1.Maintain a professional image by being polite, helpful and courteous at all times.
2.Ensure that regular audits are undertaken to check the quality of service provision and customer satisfaction in the areas for which you are responsible.
3.Respond to customer complaints through prompt investigation ensuring positive feedback is provided to customers. Keep detailed records of corrective actions taken to ensure complaints do not reoccur.
Must have relevant experience of people management skills and customer care skills.
Experience of working in a busy catering environment
Experience of staff management skills including staff training and producing rotas
Experience of cash handling procedures
Includes; Analytical & judgemental Skills, Communication & Relationship Skills, Physical Skills,
Ability to instruct/train staff, both verbally and written
Ability to complete appropriate documentation as required
Ability to keep calm under pressure and have the ability to work as part of a team
Must be able to work using own initiative, be methodical and organised in their approach to work
Includes; Knowledge &Training
Knowledge/experience of a HACCP principles
Must attend and participate in various mandatory training courses
Understanding of Information Governance and Confidentiality
Knowledge of budget requirements
Good communication skills
Knowledge of COSHH principles
Knowledge of Health and Safety procedures
Must have a good standard of numeracy & literacy
1.Ensure that the food service is prompt and efficient and to the standard regarding appearance, temperature and menu content.
2.Ensure that accurate and consistent completion of planning and production control records information is available for future production, wastage control and identification of patient costs.
3.All stock to be date stamped and rotated correctly, ensure waste is monitored and recorded and that excessive waste is investigated and reported to management.
4.Ensure that security of property by compliance with related policies on stock control. Report any losses of theft to management. Take adequate precautions for property and commodities to minimise the risk of loss or theft.
5.Supervise catering assistants ensuring that the required standard of food served corresponds with patient meal choice.
Free job description Catering Supervisor